Mmm... yet another cheesecake recipe. I'm telling you, if you don't like cheesecake, this might not be the blog for you because I'm pretty sure at least 75% of my desserts will be some form of cheesecake ;)
And once again sorry for the slightly blurry picture... My camera just isn't so awesome sometimes.
This recipe is fast (except for refrigeration time of course) so it's perfect for if you know you're having company over and want to have a delicious dessert, make it in the morning before work and it'll be ready and waiting for you when you get home.
What you need:
2 8 oz packages cream cheese
1/2 of an 8oz tub of Cool Whip
1/3 cup + 2 Tbsp sugar
1 tsp vanilla
1 graham cracker pie crust
Soften the cream cheese in the microwave for about 10-15 seconds. Blend on med-high speed with an electric mixer into a creamy texture. Add sugar and vanilla and mix well. Fold in cool whip and stir gently with spoon until well blended. Spoon into pie crust and spread evenly. Refrigerate at least 3 hours.
My wonderful hubby told me that he loved this cheesecake, but he said it would be even better with some sort of topping to go with it. So grab a can of your favorite pie filling or toss on some fresh fruit to jazz up this dessert.
If you're in a hurry just use a store bought graham cracker pie crust. They save time and if you're like me and can't make a homemade crust even (hehe) it'll look nicer too. ;)
BUT if you want to make your own crust, here is a quick recipe for that too:
1 sleeve of graham crackers (usually about 6 or 7 crackers)
1/3 cup melted butter
1/4 cup sugar
Crush graham crackers into a fine powder. (This is when I love having a food processer) Mix in sugar and then add butter. Mix well and then press evenly into a 9 inch pie tin. Refrigerate 1 hour before adding pie filling.
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